Perishky (Ukranian Sauerkraut Buns)

Dough:
4 cups flour Cut with pastry blender until fine.
½ lb. lard
3 T sugar
½ tsp salt

1 T or 1 packet yeast Prepare according to package directions
½ tsp sugar
½ cup lukewarm water

3 eggs (beaten) Blend together
1 cup sour cream

Filling:
2 large cans sauerkraut (not in wine)
1 lb bacon
1 onion
Garlic salt, salt, pepper

Combine yeast mixture with eggs & sour cream. Mix with flour mixture. Blend together well. Dough will be very sticky. Place in covered bowl and refrigerate overnight.
Cut bacon into small pieces and fry. Remove bacon pieces. Do not drain fat. Drain and rinse sauerkraut and fry in bacon fat with onion, garlic salt, salt and pepper to taste. Return bacon to pan. Cover and heat on low for 20-30 minutes. Refrigerate overnight.
Roll small portions of dough on a floured board. Cut with 1 ½ -2” round cutter. Place filling in center, fold ends over to form a small bun. Place on greased cookie sheet, close together but not touching, with sealed edge down. Brush with milk or egg white. Bake at 375 – 30 minutes or until lightly browned.